This is a simple lamb meal that I made to try. In the end, I couldn’t eat it safely, but boy did it taste good. I have a sneaky suspicion that the lamb is part of the problem. Atkins Ranch use to be safe, but I’ve had it less and less over the past 18 months because every time I have it, I feel awful. I also discovered after creating this that the tomato sauce (brand) was part of the problem. Luckily for me, I only made a small amount.

Like many of the other meals I make for myself, this comes together quickly. You could simmer this to have more flavor, but I didn’t go that route. Interestingly, The Papa and the kids all really enjoyed sampling this creation.

I don’t know about you, but I looovveeeee Sloppy Joe! At one point, I even made up this crazy back story to tell the kids about how it got its name, and well, they love good ol’ Joe too. Remember the waffle bread???? Sloppy Joe + Waffle bread = AMAZING!!!

I’ve been experimenting with pizza a lot lately that can be made corn free. This time, I wanted to try to make a pizza crust all on my own. It wasn’t the best on the planet when you compare it to what’s commercially available, however, I felt it was a very solid attempt considering its free from status. Feel free to jazz it up a bit, or even experiment with yeast to add rise. For the crust, I found this basic crust recipe at http://easypizzacrusts.com/nypc.html I did make slight modifications… Read More

When I made this, it was so good. I really think the low simmer is what sets this apart. I tried to re-create this after making it a couple of days later, and it was just not the same. I was in a rush that day, and the simmer didn’t happen, and I was bummed. So this is your friend letting you know: You gotta let it simmer!

I was starving tonight, but I wanted something different. So, here’s what I did:

I started with 1/2 of a organic medium purple/red onion. I sautéed it in organic olive oil on low-medium heat while I prepared food for everyone else. After about 1/2 an hour, it was so perfect. The onions were good enough to eat by themselves. Next, I cooked grass fed ground lamb on the stove top, medium high heat, and seasoned it with sea salt, Organic Braggs Herbs and Spices, and Organic Black Pepper. Yup, it was that simple.

I smashed an organic avocado, and mixed it all together. Totally not kidding, I wish I had some right now. I encourage you to give this one a try!

So last week, The Papa cleaned the garage. YAY! What does that have to do with pizza you ask? He bought some pizza (that I can’t eat), and it smelled amazing. I was super jealous. However, we’re all grown-ups here, so I decided to make my own.

Using Chebe as the crust, I made lamb, garlic, and mushroom pizza.

OK, so if you’re a fan of Chebe, this is for you. Personally, I don’t like the Brazilian style “gooey-ness” however, not going to lie, when push comes to shove, I’m totally there. Sometimes, I like to make the crust all by itself, and dip it in honey and pepper. I know, I’m strange….